Preparation

Active

30 m

Ready In

1 h 10 m

Preheat oven to 350°F. Coat eight 4- to 6-ounce ( ½- to ¾-cup) ovenproof ramekins or custard cups with cooking spray; place in a large deep roasting pan or baking dish. Put a kettle of water on to boil for the water bath.

Whisk ¾ cup granulated sugar, flour and salt in a medium bowl. Make a well in the dry ingredients. Add milk, lemon zest, lemon juice, butter and egg yolks. Whisk until smooth.

Beat egg whites in a mixing bowl with an electric mixer on medium speed until soft peaks form (see Tip). Gradually add the remaining ¼ cup sugar and continue beating until stiff and glossy. Fold the egg whites into the batter (it will be thinner than other cake batter and it's OK if it's a little lumpy). Evenly divide among the prepared ramekins placed in the roasting pan.

Place the roasting pan in the oven and carefully pour in enough boiling water to come almost halfway up the sides of the ramekins.

Bake the pudding cakes until golden brown and the cakes have pulled away slightly from the sides of the ramekins, 25 to 30 minutes. Transfer the ramekins to a wire rack to cool for 15 minutes. Dust with confectioners' sugar and serve warm or at room temperature.

Make Ahead Tip: Pudding cakes can be held at room temperature for up to 4 hours.

Reviews 7

Tasty, tangy, light little dessert
Loved this little cake. I made them for dinner tonight and they got excellent reviews. I halved the recipe and it worked well for four ramekins. They are a perfect balance of tangy and sweet, and a lovely low-fat ending to a nice meal.
Pros: Simple, fresh
Cons: Must have the right kitchen tools!

May 31, 2015

By: Sharon

Love this recipe and quick question
Hi:
I've made this recipe about four times, now, and love it. However, I wonder if anyone could give me a tip about the safest and easiest way to remove the ramekins from the hot water bath when they are done cooking? I have a hard time grabbing them without either getting my pot holder or towel in the water and/or inadvertently pressing down on the top of the pudding. Thoughts?
Pros: light, flavorful, and low calorie

May 27, 2013

By: EatingWell User

Delicious refreshing dessert
Everyone in my family liked this dessert. I will definitely make it again.
Pros: Love the pudding layer at the bottom

January 13, 2013

By: bblakeh

WOW, so good
Light, cake-like top with pudding/custards bottom. Very lemony. It was really delicious, and not too heavy.
Pros: Lemony deliciousness

June 03, 2012

By: EatingWell User

Tasty & Easy
It was easy to make and very tasty although i was upset when it sunk! But over all it was very delicious and I will definitely cook it again! They family loves it!
Pros: Easy, Delicious
Cons: It sunk when I took it out of the oven!

March 09, 2011

By: Denise Agosti

Insanely delicious!!!
Tangy lemon flavor like a lemon meringue pie (my favorite dessert since childhood), but without the fuss of making a pie crust. Very satisfying, with approx 1/2 the calories, 1/3 the fat and 1/3 the carbs of an average slice of the pie.
Pros: Easy to make. Great texture with light cake on top and creamy pudding underneath. The dessert was a hit with the whole family
Cons: none

February 14, 2011

By: kjonescu

Very pleased
Great taste. I put strawberries on the top after they finished baking, which put it to another level. Highly recommended!